Lidia recommends boiling the zucchini whole. Since zucchinis tend to absorb water, it's important to leave the stem and the tips on while boiling the veggie. If you cut the stem and tip off, the zucchini will absorb even more water. You can boil the zucchini for about eight minutes, but the timing depends on the size of the vegetable. Once that's done, chop the zucchini into slices and toss them into a bowl.

Toss the zucchini slices into a bowl. Then add a little bit of salt, some pepperoncini, capers, lemon juice and tuna. Lidia likes her tuna Italian style in oil, and she suggests leaving it in bigger chunks and not breaking it up too much. For the dressing, add some olive oil (to help minimize the acidity from the lemon juice) and toss the salad briefly for a refreshing dish. Lidia says you can also use other veggies like broccoli in this salad too. It's the perfect dish to serve as a summer appetizer or a tasty, light lunch any day of the week.

Watch the video above to learn how to make Lidia Bastianich's Zucchini Salad with Tuna.

Benefits: A diet rich in this carotenoid may reduce the risk of prostate cancer by as much as 35 percent.

Cooking Tip: The body best absorbs lycopene when combined with fat: Toss tomatoes and watermelon with olive oil and feta. Canned tomatoes are a smart staple during the fruit's off season; lycopene content may even increase in foods processed at high temperatures.

Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness. Goat cheese adds a satisfying creamy tang, but sherry vinegar is the real secret weapon here, bringing out the floral notes of the fruit.

Not your average stir-fry: Black rice takes on a deep purple hue when cooked and makes for a dramatic and more nutritious dinner plate. Plus, spoonful for spoonful, the dark grain has more anthocyanin antioxidants than blueberries. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.